Recipe courtesy of Guy Fieri
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1 hr 10 min
10 min
1 hr
2 cups



In medium saucepan over high heat, combine the vinegar, salt, sugar, the crushed garlic clove and 1 serrano pepper. Bring to a boil, then turn the heat off and allow to cool.

Put the cucumbers and red onions in a large, nonmetallic serving bowl with remaining serrano pepper and the thinly sliced garlic and toss to combine.

When the vinegar mixture has cooled, strain it into a small bowl and pour it over the vegetables. Stir to coat the vegetables with the vinegar mixture. Cover and refrigerate for at least 1 hour before serving.

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